Sweet Potato and Lentil Curry
A hearty, nutritious meal that's both budget-friendly and packed with flavor. The combination of creamy sweet potatoes and protein-rich lentils creates a satisfying dish.
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 cup red lentils rinsed
- 1 large onion finely diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can 400ml coconut milk
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup fresh spinach optional
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, sautéing for another minute until fragrant.
- Stir in curry powder and cumin, cooking for 30 seconds to bloom the spices.
- Add sweet potato cubes and lentils, stirring to coat with the spices.
- Pour in coconut milk and vegetable broth, bringing the mixture to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until sweet potatoes are tender and lentils are cooked through.
- If using spinach, stir it in during the last 2 minutes of cooking.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.